Fruity Granola / Muesli Recipe

Holy cow, who’d have thought eating healthily could ever taste this good?

I am not much of a breakfast person, I hardly ever eat cereal, and I am finding myself looking forward to it, the OH and I are even tucking into a bowl after dinner instead of dessert! Our preference is to eat it with a sweetened natural yoghurt(I found a good pouring one), flavoured yoghurts will also be good, as will orange juice or milk.  I used to buy boxes of muesli and oaty cereals from time to time, never again! And I will be able to change this every time by putting in different nuts (think pecans, walnuts, maybe even unsalted peanuts, as well as almonds and hazlenuts) and there are a multitude of dried fruits available. I would have put some dried apricots in this but my youngest has just polished them off!

I got lucky and a stall had set up in the shopping centre round the corner with baskets of dried fruit, use what you can find with both the fruit and nuts, but use roughly half the weight of the oats in fruit. You use about a third in weight of nuts to the weight of oats, so all in there is about 1800g of the finished cereal.

A recipe I used for inspiration used a measuring jug for the wet and dry ingredients, so I have also used  one in the ingredient list. This can be very roughly measured and it won’t hurt it.

The cinnamon in this is incredible, the smell and taste is just amazing, and the watered down syrup sweetens the oats beautifully. I have even been dipping in and nibbling on it dry when a little peckish!

Ingredients

1000 g / 1000 ml porridge oats
200 g / 200 ml sunflower seeds
100g / 150 ml hazlenuts
100 g / 150 ml roasted whole almonds
100 g / 150 ml dried cherries
150 g / dried figs
120 g raisins
100 g dried papaya
100g / 200ml dried mixed fruit(containing pinapple, coconut, papaya, raisins)
100 ml water
100 ml  golden syrup
2 tablespoons sunflower oil
1 tablespoon ground cinnamon

Method

  • Pre-heat your oven to gas mark 6 / 200 degC / 400 degF.
  • Mix together the syrup, water, oil and cinnamon.
  • Roughly chop the nuts.  In a large bowl add the oats, seeds and nuts, stir the liquid well and pour all over, then mix it through the oats well.
  • In an oven tray, spread the coated oats and nuts evenly. Pop into the oven for roughly twenty five minutes. Check regularly, and stir and mix well every five minutes or so, you do not want any parts to burn. You are aiming for  light golden, barely cooked.
  • While the oats are in the oven, chop any larger fruit into smaller chunks. Put all the fruit into the large bowl.
  • As soon as the oats come out of the oven, place them back in  the bowl with the fruit, mix well, and leave to cool, before storing in artight containers.

This will keep for a few weeks, if it lasts that long!

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